Biochemical Properties and Stability of Antioxidative Activity of Half-Fin Anchovy (Setipinna taty) Fermented Product

Abstract

for the financial support.The aim of this work was to investigate the biochemical properties of fermented product of half-fin anchovy (Setipinna taty) (HAFP) made by Natto Bacillus fermentation, including molecular weight distribution, amino acid composition, solubility, foaming, and emulsifying profiles. Furthermore, the influences of thermal processing, pH alteration, and in vitro simulated Downloaded by [Umeå University Library] at 14:37 03 April 2015 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT2 gastric and intestinal digestion on the antioxidative stability of HAFP in terms of scavenging 1,1-diphenyl-2-picrylhydrazayl (DPPH) radical were evaluated. Results showed that HAFP contained small peptides (<1500 Da) and free amino acids. The amounts of essential amino acids and flavor amino acids were 155.219 and 178.636 mg/g of dry HAFP, respectively. Moreover, HAFP contained high levels of antioxidative and hydrophobic amino acids. In suitable pH values, HAFP exhibited good solubility, foaming, and emulsifying properties. The antioxidative activity of HAFP on scavenging DPPH radical increased after thermal processing. Furthermore, the DPPH radical scavenging activity of HAFP was enhanced slightly or dramatically after being treated under pH values from 3 to 6, or in vitro simulated gastric and intestinal digestion. It can be concluded that HAFP could have potential application in foods as a natural antioxidative ingredient.

Digestive properties of half‐fin anchovy hydrolysates/glucose Maillard reaction products and modulation effects on intestinal microbiota

“…In vitro simulated gastric and intestinal juices were prepared as described in our previous study 23 . The HAHp(9.0)‐G MRPs were blended with the gastric juice at a ratio of 1:1 (v/v).…”

“…In vitro simulated gastric and intestinal juices were prepared as described in our previous study. 23 The HAHp(9.0)-G MRPs were blended with the gastric juice at a ratio of 1:1 (v/v). At different time points, 2 mL of the gastric digestion was pipetted out, inactivated at 95-100 °C for 5 min, and centrifuged at 5000×g at 4 °C for 5 min.…”

Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction

“…Emulsifying capacity and stability of HAHp(5.6)-G MRPs were measured using the method of Song, Wei, and Luo [65]. In brief, the pH of HAHp(5.6)-G MRPs (3 mL) was adjusted to 2, 4, 6, 8, and 10, respectively.…”

A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry

“…Vinasse could not only suppress the growth of spoilage bacteria and pathogens because of the existence of ethanol (Zang et al, 2018) but also eliminate the strong fishy odor and provide bacteria for the subsequent fermentation (Ru et al, 2015;Stergaard et al, 1998). The final product is a note for its pleasant aroma, unique firm but the tender texture, and retaining all the nutritional advantages of fish (Giri et al, 2010b;Mouritsen et al, 2017) and free of fishy odor and taste, which are thus widely accepted by consumers.…”